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The point is, the Brigalow kit is able to be bottle conditioned after complete primary fermentation while retaining sweetness that does not taste like AF (to me anyway and I hate the stuff if i can taste it at all). This isn't something I can easily achieve myself. The hint of ginger in the...

I found out this evening that 20g/L of lactose reduces the dryness but adds nothing much at all to sweetness. The Brigalow has zero AF taste but it just tastes like lolly water with bubbles. Add some ginger to it and I think it will be OK.

I've got over 400 with the oldest being Coopers that are probably around 12 years old now. I've also got some Mangrove Jack bottles and some cheaper ones from a HBS that are probably around 10 - 11 years old. About 2 or 3 years ago I picked up over 100 free bottles (mixed brands) so I have no...

Nick, ive come to realise what others already knew. That is, brewing ginger beer in a fermenter and bottle carbonating finishes dry. That's it. Nice ginger and citrus flavours obviously comes from using fresh ginger and lemon but you can't prevent the yeast from doing their thing on all of the...

My first taste of the Brigalow kit was indeterminate. I'll need to crack another bottle to try again but my first impression was it tasted quite sweet with no real ginger about it at all. I can't say I noticed artificial sweetener, but it didn't really have much flavour other than sweet. This...

The good thing is that I love a splash of GB with my beer so I'm getting through it. The Margaret Fulton bottles are still going but they are still super sweet and have only dropped from around 1.048 to 1.038. I had a little bottle of leftover, and it tasted OK (sweet) so it will be...

Better than my KMart special.

Being a stubborn ***** is not an easy trait to lose. Anyway, I've found that the use of Lactose at 10g / litre, as recommended by the HBS guy, does nought to dry finished Ginger Beer. I'll give it another go with double but I'm starting to think the Nick is 100% correct in saying that Lactose...

Ok. Thanks yet again Mark. That's also good to know. I've done brews before where I just put a new one on the whole lot, but I've been diligently washing, separating and refrigerating only the top "clean" layer, which gives me plenty anyway. Oh well, you can't believe everything you see on...

Following on from my posts about high FG and MHB's helpful advice (again) about under-pitching, I like to harvest yeast. Light coloured beer is easy. When I finish taking the beer out of the FV into my priming container I add about 1 litre of distilled water into the FV, swirl it all around...

Ok. Thanks Mark. You are a wealth of useful knowledge. I honestly had not considered the burst of undissolved syrup in the tap. Yep. That would do it. I'd seen before, and knew about discarding the first tube that contains yeast deposit for later readings but hadn't considered the concentrate...

Well perhaps this may help somebody explain what has happened, not that it really matters, but it would be interesting to know if it's explainable at all. First off, it was still 1.016 this morning and it is now in bottles. To be exact it is in 35 X 650 ml glass bottles with each containing...

I'm glad I've kept notes. I've got GB all over the place and I'm enjoying most of what I have made so far. I'll be testing a few different ones coming up in the next few days. Possibly a bad thing going on though. I'm not sure. My main big jar of Ginger Bug has begun to develop a white...

Well, my usual crappy lager tins usually ferment right out (or pretty close anyhow), but I haven't been using anything fancy. Just dextrose, light malt powder or the Coopers Brew Enhancer or no name substitutes. I can usually get them down to between 1.000 and 1.003. Certainly, within the...

There is now no doubt in my mind that it is done. It's not going to reach 1.010. I bumped the temp up another degree yesterday to 24'C. No change! Even my reading of 1.015 yesterday is dubious as I'm reading 1.016 again this morning. The big difference is that yesterday it was gassy, with a...

Thanks guys. I've had to go back to the HBS today and got to speak with the boss man, and his son again, which is who I spoke with earlier. The Maltodextrin is 250g so there is 750g of LDME and DDME combined. I was again informed it should finish at around 1.010, which is in line with my...

Hi again Yank. Thanks for asking. It was just the supplied yeast that comes with the Beermakers can, so I'm not really sure of exactly what it is. I asked at the HBS guy if a different yeast would be better, and he said the supplied stuff was OK. He didn't take the opportunity to sell me...

This is probably a good place to ask. Is it ready to bottle in glass. I used a can of the NZ Beermakers brand Old Beer with 1 kg of Milk Stout blend (LDME DDME and Maltodextrin). The instruction on the can says it should finish at 1.006 using brewing sugars. It is my understanding that the...

I have some coming in the fully fermented bucket, and 4.5 litres in bottles that was fermented out as well, but I'll need to wait and see how it tastes. To be honest, alcohol content is not my primary concern at the moment. I'm working on ginger flavour and residual sweetness plus carbonation...

I haven't posted here for a few days. Been too busy. Anyhow, I've been having some success with the "straight to bottle method" of producing non-alcoholic (low alcohol) GB. Some of them anyway. The ground ginger method (Margaret Fulton) is still bottle fermenting / carbonating very slowly...